Vegetable Soup

---------- Recipe via Meal-Master (tm) v8.03

Title: VEGETABLE SOUP
Categories: Soups, Italian, Vegetables
Yield: 8 servings

8 c Chicken broth (see recipe)
1/3 c Olive oil
1/4 c Chopped parsley
4 ea Garlic cloves
1/4 lb Pancetta or unsmoked bacon
3 c Shredded cabbage
1 ea Medium onion, finely chopped
2 ea Carrots, finely chopped
1 ea Celery stalk, finely chopped
1 ea Potato, peeled, chopped
2 ea Zucchini, finely chopped
1 ea Large tomato, chopped
1/4 lb Mushrooms, finely chopped
1/4 lb String beans finely chopped
4 ea Pieces prosciutto rind
1 x Salt, to taste
1 x Pepper, to taste
1/2 c Grated Parmesan cheese

There are as many versions of vegetable soup in Italy
as there there are cooks.
Pancetta - Pancetta is the same cut of pork as bacon.
It is cured with salt and is not smoked. It comes
rolled up like a large salami. Widely used in Italian
cooking, especially in Emilia-Romagna, it is vital to
many dishes. If available, buy a large quantity. Cut
into several pieces and freeze it. You can substitute
domestic bacon for pancetta. It must be blanched in
boiling water for two three minutes to reduce the
smoky flavour. Fresh side pork can also be used.
I'll be posting several recipes over the next while
that call for pancetta, so if you can find some, it
won't go to waste. Prepare chicken broth (see my
previously posted recipe). Heat oil in a large
saucepan. Add parsley and garlic. Saute over medium
heat. Before garlic changes colour, add pancetta.
Saute until lightly browned. Stir in cabbage. Cover
and cook 1 to 2 minutes. Add remaining vegetables to
saucepan. Cover and cook about 5 minutes. Add broth
and water, if using, and prosciutto rind or ham shank.
Cover and reduce heat. Simmer 40 to 50 minutes.
Remove half the vegetables with a slotted spoon.
Place in a blender or food processor and process until
smooth. Return to saucepan. Season with salt and
pepper. Serve hot with Parmesan cheese sprinkled over
top. Makes 8 to 10 servings. VARIATION:
Toast about 20 thick slices of Italian bread. Place 2
slices in each soup bowl and sprinkle generously with
Parmesan cheese. Ladle soup into bowls. Serve with
additional Parmesan cheese.

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